This is one of those old stand-by tried and true recipes that made me say "why have I never posted this?"
I was recently mixing up a batch, and I thought, wait... have I ever shared this? Nope. Never did. So I immediately needed to remedy that. And here it is!
It's a perfect Hershey's chocolate cookie with lots and lots of Reese's peanut butter chips. It's literally up there with some of my all-time faves. It absolutely stands the test of time, and it's a classic for a reason. One bite and you'll understand. If you're a peanut butter/chocolate lover and you've never tasted one, what are you even doing with your life? Yes, I'm judging you. You need to whip up a batch, like right now! You'll thank me later!
2 cups all-purpose flour
3/4 cup Hershey’s cocoa
1 tsp baking soda
1/2 tsp salt
1 1⁄4 cups (2-1⁄2 sticks) butter, softened
2 cups sugar
2 eggs
2 tsps vanilla extract
1 (10 oz pkg.) Reese’s Peanut Butter Chips
Heat oven to 350°F.
Stir together flour, cocoa, baking soda, and salt. Set aside.
Beat butter and sugar in a large bowl with mixer until fluffy.
Add eggs and vanilla; beat well. Gradually add flour mixture, beating well.
Stir in peanut butter chips.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 9 minutes. (Do NOT over bake; cookies will be soft.
They will puff while baking and flatten while cooling).
Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Tips:
-When creaming the butter and sugar, be sure to let it go for a good 3-5 minutes. I find that it takes longer than you think to really incorporate those two ingredients. You’ll wind up with a much better product!
-Anytime I make a peanut butter dessert, I always like to add an extra little pinch of salt. Just that tiny bit of extra saltiness really brings out the peanutty flavor. And as my Kristin always says.. “ The peanut butterier the better!”
3/4 cup Hershey’s cocoa
1 tsp baking soda
1/2 tsp salt
1 1⁄4 cups (2-1⁄2 sticks) butter, softened
2 cups sugar
2 eggs
2 tsps vanilla extract
1 (10 oz pkg.) Reese’s Peanut Butter Chips
Heat oven to 350°F.
Stir together flour, cocoa, baking soda, and salt. Set aside.
Beat butter and sugar in a large bowl with mixer until fluffy.
Add eggs and vanilla; beat well. Gradually add flour mixture, beating well.
Stir in peanut butter chips.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 9 minutes. (Do NOT over bake; cookies will be soft.
They will puff while baking and flatten while cooling).
Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Tips:
-When creaming the butter and sugar, be sure to let it go for a good 3-5 minutes. I find that it takes longer than you think to really incorporate those two ingredients. You’ll wind up with a much better product!
-Anytime I make a peanut butter dessert, I always like to add an extra little pinch of salt. Just that tiny bit of extra saltiness really brings out the peanutty flavor. And as my Kristin always says.. “ The peanut butterier the better!”
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